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Beef Brown Rice Stew

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Submitted by bruno

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 473
CUPS ML ONIONS
sliced
1 5
TEASPOON ML ALLSPICE
1 5
TEASPOON ML CHILI POWDER
1 5
TEASPOON ML BLACK PEPPER
8 231.2
OUNCES ML/G BEEF CHUCK
fat removed, chunked
6 1.4
CUPS L WATER
28 809.2
OUNCES ML/G TOMATOES, CANNED
1 ¼ 296
CUPS ML LONG GRAIN RICE
3 3
EACH EACH BEEF BOUILLON CUBES *
10 289
OUNCES ML/G GREEN BEANS
frozen

Directions

Heat oven to 350℉ (180℃).

Heat oil in a 4-quart Dutch oven over medium heat.

Add onions and cook, stirring often, 7 minutes until translucent.

Add spices and meat.

Cook 5 to 6 minutes stirring 2 or 3 times. Stir in water, tomatoes, rice and bouillon cubes.

Bring to a boil. Cover and bake for 1 to 1¼ hours until rice and meat are tender.

Stir in green beans.

Cover.

Bake 10 more minutes until green beans are tender.

* not incl. in nutrient facts Arrow up button

Comments


anonymous

Made this for dinner. We loved it! Flavors were so nice and perfect for a fall evening. I tripled the meat and added a 1/2 cup red wine before putting in oven. It actually could have used even more beef. Very good recipe if you like middle eastern flavors.

 

 

Nutrition Facts

Serving Size 774g (27.3 oz)
Amount per Serving
Calories 500 32% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 364mg 15%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 21%
Sugars g
Protein 44g
Vitamin A 12% Vitamin C 49%
Calcium 13% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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